Baby Potatoes Pulao (Aloo Pulao) Recipe
A fragrant, comforting Indian rice dish, Baby Potatoes Pulao (also known as Aloo Pulao) is a delightful combination of basmati rice, golden-fried baby potatoes, and aromatic spices. This dish is perfect for a quick weeknight meal or a weekend brunch, and can be paired with raita, salads, or papad for a complete feast. Let’s dive into how you can make this deliciously spiced Baby Potatoes Pulao from scratch.
Ingredients
Here’s a list of what you’ll need for this flavorful dish:
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 ½ cups |
| Baby potatoes (peeled) | 500 grams |
| Onion (thinly sliced) | 1 large |
| Tomatoes (finely chopped) | 2 |
| Ginger garlic paste | 2 tablespoons |
| Curd (dahi/yogurt) | ½ cup |
| Red chili powder | 1 teaspoon |
| Coriander powder (dhania) | 2 teaspoons |
| Garam masala powder | 1 teaspoon |
| Fresh mint leaves (chopped) | ¼ cup |
| Fresh coriander leaves (chopped) | ¼ cup |
| Green chilies (slit) | 2 |
| Star anise | 1 |
| Bay leaf (tej patta) | 1 |
| Cloves (laung) | 4 |
| Cardamom pods/seeds (elaichi) | 2 |
| Cinnamon stick (dalchini) | 1 stick |
| Lemon juice | 1 tablespoon |
| Ghee (clarified butter) | 2 tablespoons |
| Salt | To taste |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Indian
Course
- Course: Lunch
Diet
- Diet: Vegetarian
Instructions
Step 1: Prepare the Ingredients
- Soak the Rice: Wash the basmati rice thoroughly under cold water and soak it in enough water for 15-20 minutes. This helps the rice grains to cook evenly and stay long and fluffy.
- Prepare the Baby Potatoes: Peel the baby potatoes and place them in a bowl of water to prevent them from browning.
Step 2: Fry the Baby Potatoes
- In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat.
- Drain the baby potatoes from the water and pat them dry with a kitchen towel.
- Fry the potatoes in the ghee until they turn golden and crisp on all sides. Once fried, remove them from the pan and set them aside on a paper towel to absorb any excess ghee.
Step 3: Temper the Spices
- In the same pan with the remaining ghee, add the whole garam masalas: star anise, bay leaf, cloves, cardamom pods, and cinnamon stick. Allow the spices to release their fragrance into the ghee for about 1 minute.
Step 4: Sauté the Onions and Aromatics
- Add the thinly sliced onions to the pan and sauté them until they turn golden brown and caramelized, about 5-7 minutes.
- Add the ginger garlic paste and cook for an additional 2 minutes, until fragrant.
- Stir in the chopped tomatoes and slit green chilies. Continue to sauté until the tomatoes soften and turn mushy, releasing their juices.
Step 5: Spice It Up
- In a separate small bowl, whisk together the red chili powder, coriander powder, and garam masala powder with the curd (yogurt) to form a smooth paste.
- Add this yogurt mixture to the sautéed onion and tomato mixture, stirring well to combine. Cook this spice mixture until the oil starts separating from the masalas, which usually takes around 5 minutes.
Step 6: Add Fresh Herbs
- Stir in the freshly chopped mint and coriander leaves. Cook for another 1-2 minutes until the herbs have softened and the flavors are blended.
Step 7: Add Rice and Potatoes
- Drain the soaked basmati rice and add it to the pan along with the fried baby potatoes. Gently stir to combine the rice with the spices and potatoes.
- Add 2 ½ cups of water to the pan and season with salt. Mix in the lemon juice for a hint of freshness and acidity. Bring the mixture to a gentle boil.
Step 8: Simmer the Pulao
- Once the water comes to a boil, reduce the heat to low and cover the pan with a tight-fitting lid. Let it simmer for about 20 minutes, or until the rice is fully cooked and the water has been absorbed.
- After 20 minutes, turn off the heat and let the pulao rest for 5 minutes. This resting time allows the flavors to meld together.
Step 9: Fluff and Serve
- After resting, fluff the rice with a fork, gently mixing the rice and potatoes together without breaking the grains.
- Serve the Baby Potatoes Pulao hot, garnished with additional fresh mint or coriander leaves, if desired.
Serving Suggestions
Baby Potatoes Pulao is a versatile dish that pairs wonderfully with a variety of side dishes. Here are a few serving suggestions:
- Raita: A refreshing cucumber green chili raita complements the spiced rice beautifully.
- Kachumber Salad: A simple salad made with cucumber, tomato, onions, and a squeeze of lemon for a fresh, tangy contrast.
- Papad: Serve with crispy roasted papad for an extra crunch.
This pulao is perfect for lunch boxes, weekend brunches, or even a festive occasion. The combination of soft, fragrant rice, crispy fried potatoes, and aromatic spices makes it a meal everyone will enjoy!
Tips for a Perfect Baby Potatoes Pulao
- Soaking the Rice: Soaking the rice is crucial to ensure the grains remain long and fluffy. It also helps the rice cook evenly.
- Fried Potatoes: Fry the potatoes until they are crispy for a delightful texture contrast with the rice.
- Spices: The use of whole spices (garam masalas) adds a deep flavor to the pulao. Do not skip this step as it enhances the overall aroma.
- Resting Time: Let the pulao rest before serving. This step helps the rice settle and absorb all the flavors.
Nutritional Information (per serving)
This Baby Potatoes Pulao is a satisfying vegetarian dish, rich in carbohydrates and flavor, but relatively low in calories when served in moderation. Here’s an approximate breakdown of the nutritional values per serving:
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 55g |
| Protein | 5g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | 250mg |
Enjoy your delicious Baby Potatoes Pulao (Aloo Pulao), a perfect combination of simplicity and richness, sure to please everyone at the table!
